Mushrooms in creamy sauce
2 servings
65 minutes
Mushrooms in creamy sauce are a true gastronomic delight from the depths of European cuisine. The delicate aroma of forest mushrooms soaked in creamy sauce creates a harmony of flavors, where the slight tang of sour cream highlights the earthy richness of the mushrooms. Onions add zest, and spices provide exquisite completeness. The dish is perfect as a standalone dinner or as an accompaniment to pasta, transforming ordinary spaghetti into an exquisite restaurant masterpiece. It's easy to prepare, but its taste lingers long, offering comfort and warmth to home dining.
1
First, you need to boil the mushrooms (if they are chanterelles, fry them immediately until the water evaporates). When the water boils, it's better to drain it and pour in new water. Let them simmer for about 30 minutes.
- Honey fungus (honey mushrooms): 500 g
2
After the mushrooms are boiled, place them in a heated pan with oil.
- Olive oil: 1 tablespoon
3
After 15 minutes, add the onion, season with salt and pepper, and fry for the same amount of time. Stir occasionally.
- Onion: 1 piece
- Salt: to taste
- Allspice: to taste
4
Cook the spaghetti at this time.
- Spaghetti: 300 g
5
Once our mushrooms are ready, add sour cream to them, diluting it with a little water so it’s not too thick.
- Sour cream: 400 g
6
Let them extinguish for another 5 minutes.
7
Place the spaghetti on a plate, pour sauce and mushrooms on top, and optionally garnish with greens.
- Spaghetti: 300 g
